Easy and Traditional Italian Seafood Stew


This is a dish from central Italy’s West coast. It’s a seafood stew with tomato. Imagine sitting at a table on the seaside, the fishing boats passing by, and the aroma of this seafood stew teasing you. Delicious, and wonderful.

RECIPE
Seafood Stew with Fried Pasta – Cacciucco Fregola
FREGOLA
2 cups Semolina Flour
1 Cup all purpose white flour
¼ teaspoon salt
Water
Olive oil

Put flours, and salt into food processor
Start processor, add equal parts water and olive oil until flour just begins to join together into the size of little peas.
Dump crumbly dough onto work area, knead and form into a ball. Wrap in plastic and let rest in refrigerator for 30 minutes. Remove from frig and roll out a small piece of dough with a rolling pin. Using a knife, cut dough into small squares 1/4 inch by 1/4 inch.
Put pasta into a pan and saute until golden brown (approx. 10 mins)
Then cook pasta in boiling water for 5 minutes

SEAFOOD
Butter
½ red onion chopped
2 cloves garlic chopped
½ cup chopped italian parsely
1 cup chopped San Marzano tomato
2 cups squid (cleaned)
8 ounces cod – chopped into large chunks
1 cup shrimp (cleaned)
2 cups mussels (cleaned)
½ cup white wine

Put onion and garlic in pan and cook to golden brown.
Add seafood, start with cod shrimp, and calamari, cook for a few mins, add white wine then add mussels, and tomato, parsley, salt. Cover and cook slowly in oven (350) for 30 – 40 minutes.

PREPERATION
Add 4 tbsp cooked fregola to the bottom of a bowl, top with seafood and the broth in the pot. Top with fresh parsley.

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LET’S COOK OLD SCHOOL BECAUSE FRESH IS BEST

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